Chefs, the 46th Edition of The Pro Chef Middle East is out now. Inside, we hear from chef Ross Shonhan, the culinary brains behind Mandarin Oriental’s new Japanese steakhouse, Netsu. With a goal to show diners that Japanese cuisine is more than just sushi and sashimi, he takes us behind the scenes in his kitchen and tells why you won’t find black cod miso on his menu. Next, we follow Colin Clague, executive chef of the homegrown Anatolian restaurant Rüya Dubai to Coco Bodu Hithi, Maldives, where he recently took up a guest chef residency. He shares his experience, including the challenges faced as a chef working on an isolated island. Talking from the sweet side of the kitchen, founder and executive pastry chef consultant of RH Consultancy, Ryan Harris lends insight on how to get the most from working with a pastry consultant, patisserie trends for 2020, and reveals why consumer demands of today are witnessing a return to classics. We also catch up with executive Arabic chef Emad Zalloum of Sambusek in Rosewood Abu Dhabi, who discusses the evolution of Middle Eastern cuisine. All this, plus the latest food news, inspirational pieces with industry-leading professionals, dates for your culinary diary and much more.
Read it here for free: bit.ly/readprochef2019 .
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